Jeanne's Tortilla Soup

Tortilla Soup

Serves 8

 

Ingredients:

·         12-ounces chicken breasts (2 or 3 depending on the size) (NOTE: I find it's easier to use shredded rotisserie chicken instead of raw chicken breasts)

·         8 cups chicken broth

·         1 large white onion, trimmed of root end, quartered, and peeled (only half an onion needed if you’re not cooking the chicken)

·         4 garlic cloves, peeled (only 2 if not cooking the chicken)

·         8-10 springs of cilantro, plus more chopped up for garnish

·         Salt

·         1 8-ounce can diced fire-roasted tomatoes, drained

·         ½ to 1 jalapeno (if you want it spicier use a whole jalapeno – you can also remove seeds and ribs to make it less spicy)

·         1 tablespoon minced canned chipotle chile in adobo sauce

·         1 tablespoon vegetable oil

·         Tortilla chips

·         Shredded cheddar cheese

 

1.      OPTIONAL: If using raw chicken, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro sprigs, , and ½ teaspoon of salt to a boil over medium-high heat in a large saucepan. Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate to cool. Pour broth through a fine-mesh strainer and discard solids. When chicken is cool enough to handle, shred chicken into bite-size pieces.

2.      Puree the tomatoes, 2 onion quarters, 2 garlic cloves, jalapeno, and chipotle in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering. Add tomato-onion puree and ¼ teaspoon salt and cook, stirring frequently, until the mixture has darkened in color, about 10 minutes.

3.      Stir broth into tomato mixture, crumble in a couple of big handfuls of tortilla chips, bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Using an immersion blender, puree the soup in the Dutch oven until smooth and tortilla chips have been incorporated. Add shredded chicken and simmer until heated through, about 5 minutes.

4.      Serve soup with garnishes. You can top each bowl with additional crushed chips, cheese, squeeze of lime, and chopped cilantro. 

Spice-Encrusted Lamp Popsicles

 Spice-Encrusted Lamp Popsicles

Serves 6

3.5 to 4 lbs. rock of lamb cut into chops

1/2 cup cooking oil

2 Tbsp ground cumin

1.5 tsp salt

1 to 1.5 tsp cayenne powder

2 Tbsp ground coriander

1 Tbsp paprika

1 tsp tumeric

2 Tbsp fienly chopped garlic (6 medium cloves)

1 lemon, cut in half

In a large bowl, combine lamb with oil, cumin, salt, cayenne, coriander, paprika, tumeric, and garlic. Toss lightly to coat the lamb, then cover and refrigerate for 2 to 3 hours to allow lamb to marinate. Cook lamb on the BBQ for 2-3 minutes a side depending on thickness. Transfer to a platter and squeeze lemon juice over top.